Recipe: Harissa Topped Burger & Sweet Potato Fries

Recipe: Harissa Topped Burger & Sweet Potato Fries

I made this tonight – and it was so damned delicious, I had to write it up straight away. It was pretty thrown together, because frankly, I was ravenous – so the fact it turned out so tasty was something of a miracle.

It’s a pretty easy recipe, not least because I totally cheated on the chips – and while it sounds like there are a lot of ingredients in there, things like Harissa paste and those roasted red peppers are the kind of things I buy and then live off for months. So – here goes.


1 (good quality) Steak Burger
1 Sweet Potato
1/2 Red Onion
3 Mushrooms
50g Petits Pois
1 handful Spinach
85g 0% Fage Greek Yogurt
1/2 tsp Harissa Paste
1 tsp Roasted Red Peppers
1 tsp Olive Oil

Peel the sweet potato, and chop it into evenly sized fries. Pop them, spread out, on a microwaveable plate, and cook for 3-4 minutes (depending on size), turning them over half way through. In the meantime, pop your burger on the grill and keep an eye on it throughout, ensuring you’re flipping it on a regular basis.

Chop up the onion into fairly chunky pieces, followed by the mushrooms. Once your sweet potatoes are soft, heat the olive oil in a small frying pan and throw in the potatoes, onions, petits pois (frozen is fine – they’ll cook either way!) and mushrooms – in that order.

At this point, don’t forget to check on that burger – flip it, if you haven’t already!

In a small bowl or cup, mix your Greek Yogurt and Harissa Paste, giving ’em a good stir until it turns a nice, smooth pink.

Pop a bed of spinach on the plate, and, once it’s cooked through, take the burger off the grill, popping it on the bed of spinach. Top it with your dressing, with some roasted red peppers on top if you fancy ’em. Dish up your fries and veggies, and… That’s it!

Enjoy – it’s a tasty dish that’s great when you’re really hungry… With minimal washing up to boot!

Nutritional Information

Calories: 466
Protein: 36g
Carbohydrates: 46g
Fat: 15g

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